New Orleans-Style Meat Loaf with California Raisins and Creole Mustard
- Yield 2 servings
- Prep 10 mins
- Cook 20 mins
California raisins add unbelievable flavors to this Creole favorite.
- 10 ounces lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped California natural and golden raisins
- 1 large egg
- 3 tablespoons chopped shallots
- 2 tablespoons Creole mustard, divided
- 1 teaspoon crumbled dried sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons California raisin juice concentrate or molasses
- Preheat oven to 425F. Combine beef, breadcrumbs, chopped raisins, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1-inch thick, and place on small rimmed baking sheet.
- Bake loaves 10 minutes. Mix raisin juice concentrate or molasses and remaining 1 tablespoon mustard in small bowl. Brush mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160F, about 8 minutes.
Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.
Recipe by Chef Anthony Spizale, courtesy of the California Raisin Marketing Board